Bread Pakoda Video by Tarla Dalal

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For those who thought vada pava and pav bhaji to be the only bread-based roadside snacks, Bread Pakoda is sure to be an eye-opener. Although these batter-fried bread fritters are available all over the country, Mumbai’s street-side vendors have their signature creations, which are a class apart. Prepared with or without fillings such as aloo and green peas, this mouth-watering deep-fried snack gets all the more exciting when topped with a variety of chutneys. Enjoy it hot and fresh off the kadhai, customized to your taste.

Recipe Description for Bread Pakora, Mumbai Bread Pakora with Aloo Stuffing

Preparation Time: 20 mins
Cooking Time: 11 mins
Makes 4 pakoras
Show me for pakoras

Ingredients

For Bread Pakora
4 slices bread
oil for deep-frying

For The Bread Pakora Aloo Masala
1 cup boiled , peeled and mashed potatoes
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
5 to 6 curry leaves (kadi patta)
1/4 cup boiled and coarsely mashed green peas
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
1 tbsp finely chopped coriander (dhania)
salt to taste

To Be Mixed Into A Smooth Batter (using 1/2 Cup Water)
1 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
a pinch of asafoetida (hing)
salt to taste

For Serving With Bread Pakora
meetha chutney
teekha chutney
sukha lehsun ka chutney

Method

For the bread pakora aloo masala

Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
Add the potatoes, green peas, turmeric powder, ginger-green chilli paste, coriander and salt, mix well and cook on a medium flame for 2 minutes.
Divide into 2 equal portions and keep aside.

How to proceed to make bread pakora

Place a slice of bread on a clean, dry and flat surface and spread a portion of the aloo masala evenly over it.
Place another slice of bread over it, press lightly and cut it diagonally into 2 equal pieces.
Heat the oil in a deep non-stick kadhai, dip one piece at a time in the batter and deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
Repeat steps 1 to 3 to make 2 more {span class="bold1"}bread pakoras{/span}.
Serve the {span class="bold1"}bread pakora{/span} immediately with meetha chutney, teekha chutney or sukha lehsun ka chutney.

Handy tip:

For the aloo stuffing in this recipe, you may avoid using green peas if required. Further, you may also use leftover batata vada mixture as a filling for this recipe.

Variation: